| Hardy Kiwi | |
| Actinidia arguta | |
| a.k.a. Baby Kiwi, Dessert Kiwi, Cocktail Kiwi |
One inch long, green to purple skinned fruit much like a miniature kiwi. Flavor is similar to the kiwi but often sweeter. The fruit can be eaten full. Little known, but sure to become popular as commercial production is beginning.
Description: A climbing vine, often fast-growing. The trunks have a catnip like smell which can attract cats.
Hardiness: The hardy kiwifruit is very hardy (hence the name), and can survive slow temperature drops to -25F.
Growing Environment: The vines need a frost-free growing season of about 150 days, but are not damaged by late freezes. The vines can also be grown in low-chill areas.
Propagation: Seed, but better cultivars are propagated by cuttings and grafts. The hardy kiwi can be grafted onto the common kiwi.
Uses: The fruit is usually eaten raw.
Native Range: Native to Northern China, Korea, and Russian Siberia.